Pound veal thin. On 1 pounded scallopini of veal place 1 slice of the ham then the fontina cheese over that and then the other slice of ham over the cheese. Place the other pounded veal scallopini over that, enveloping the entire piece. Gently tap the edges of the veal with the back of a large knife until sealed.

Coat the veal with flour, then the beaten egg, and then the bread crumbs. Place the meat in a hot pan of olive oil and butter and sear on both sides. Remove the meat and place onto a platter. Add mushrooms and sauté until slightly browned. Add the Madeira wine and deglaze the pan until the Madeira is reduced by 1⁄4. Add the demi-glace and simmer 30 seconds. Place cooked veal onto plate and top with sauce. Serves 2.

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